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Sicilian Blood Orange Salad with Olive Oil and Green Olives

January 30, 2007 by Nicole 34 Comments

Sicilian Blood Orange Salad with Green Olives | pinchmysalt.com

I made this simple salad of blood oranges, green olives and olive oil for a snack the other day and it was so beautiful that I couldn’t help but take photos of it.

This dish is so simple that at first I wasn’t planning on sharing the recipe here, but I absolutely love this photo and the taste of this Sicilian blood orange salad was spectacular. So even though there isn’t much to it, I decided this is definitely a recipe worth blogging about.

Within a week of arriving on the island, I had written down my first Sicilian recipe. We were on a tour bus heading through the countryside towards some destination that completely escapes me now and our tour guide was giving us information about the orange groves that we were driving past.

He mentioned that if anyone wanted to pull him aside later, he would share a recipe for a Sicilian blood orange salad. Of course I grabbed him the first chance I got and scribbled down the recipe on my little yellow notepad.

It was a very simple orange salad. The ingredients were only sliced oranges, fresh garlic, fresh parsley, and olive oil. To be honest, I thought it was one of the strangest recipes I had ever seen.

I grew up in California eating fresh oranges every winter but I had never heard of anyone eating an orange with garlic and olive oil. In fact, we never really did anything with oranges other than peel them by hand and eat them or make fresh-squeezed orange juice.

But I was completely fascinated by the recipe and the first time I tried oranges paired with olive oil, I was hooked.

Well now I am constantly trying new salads that involve oranges and olive oil and if you’ve been browsing through any other food blogs lately, you might have noticed that lots of other people are exploring this combination as well.

If you want something a little more complex than I am giving you today, there are tons of citrus salads floating around the blogosphere right now. And a favorite orange and fennel salad that I tried recently can be found at Food Blogga.

If you are new to eating oranges this way, this recipe is a simple and beautiful way to start.

Sicilian Blood Orange Salad with Green Olives
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Ingredients

Blood oranges, one per person

Green olives, handful per person (preferably oil cured)

extra virgin olive oil

coarse salt

Instructions

1. Peel and section oranges with a sharp knife, leaving the pith and membrane behind.

2. Arrange orange slices on a plate, drizzle with olive oil, then add a sprinkling of coarse salt.

3. Scatter some green olives over the plate and serve.

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Here are instructions for peeling and segmenting an orange with a knife.

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Filed Under: Appetizers, Side Dishes, Vegetarian

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Reader Interactions

Comments

  1. Patricia Scarpin says

    January 30, 2007 at 3:42 pm

    Nicole, I'm glad you decided to share this salad recipe with us - it has a stunning color mix and I bet the ingredients are great together. I love oranges in my salads, but I have to admit I'm kind of new to this thing - I use to eat them, juice them or bake with them . That was all. :D
    Reply
  2. Shawnda says

    January 30, 2007 at 4:49 pm

    That *is* a gorgeous salad!
    Reply
  3. Helene says

    January 30, 2007 at 6:36 pm

    Nicole, the salad looks great. We just had oranges from Sicily and I will try your recipe. It´s so colourful. Yummy. :)
    Reply
  4. melanie says

    January 30, 2007 at 8:43 pm

    I love Italian cooking and cooking simply yet elegantly--this salad is wonderful--if I cannot get blood pranges Iwill make it with oranges or tangerines and I may substitute black olives--yum--thanks and the photo is gorgeous
    Reply
  5. Susan at Food "Blogga" says

    January 31, 2007 at 5:23 am

    Nicole- Thank you so much for the "Blogga" reference. Your photo is beautiful and I am so enjoying your stories, from 6,000 miles away, that I feel like I'm there.
    Reply
  6. Kristen says

    January 31, 2007 at 5:31 am

    I can see why you are in love with that photo. Amazing!
    Reply
  7. amanda says

    January 31, 2007 at 2:46 pm

    ooo nicole! you know, i've never tried olives and oranges together. i bet it's a great balance between sweet and salty. this is truly a gorgeous photo! definately one to add to the portfolio. the contrast between the brilliant blood oranges and the olive green... mmm.
    Reply
  8. Caroline says

    January 31, 2007 at 4:59 pm

    Nicole... will you share your secret for removing the orange sections so perfectly and beautifully without any of the pesky white stuff?
    Reply
  9. Nic says

    January 31, 2007 at 5:01 pm

    Interesting combination, oranges and olives!
    Reply
  10. Nicole says

    January 31, 2007 at 5:26 pm

    Patricia: Thank you! The one thing I don't do much with oranges is bake. I should really do more of that! Shawnda: Thanks so much :-) Helene: Hope you enjoy it! Melanie: I think any kind of sweet citrus would be great! And black olives are definitely good too, I tried it! Susan: No problem! I probably wouldn't have thrown this combo together if I hadn't tried your salad first! Glad you're enjoying the stories :-) Kristen: Thank you :-) Amanda: You should definitely give it a try! It's a new combo for me too and I love it! Thanks for the compliment on the photo! Caroline: I just updated the blog post with a link to some great instructions for peeling and sectioning an orange while removing all that pesky white stuff :-) Nic: It's a perfect combo of sweet and salty!
    Reply
  11. Ruby Berry says

    January 31, 2007 at 6:23 pm

    Looks Yummy!
    Reply
  12. Sandy says

    February 1, 2007 at 1:18 am

    Nicole, this looks really good. I just went to look at your latest food shots and they make my mouth water. Are you a professional photographer?
    Reply
  13. Terry B says

    February 1, 2007 at 4:46 am

    You're right about the photo. It's gorgeous. And the simplicity of the recipe is a hallmark of so much great European cuisine---taking a handful of perfectly chosen ingredients and combining them in exactly the right way. Deceptively simple, but absolutely delicious. As for mixing the orange with garlic and olive oil, pairing sweet and savory ingredients can produce really exciting flavors. I just made a dish with pork chops in a sauce that includes garlic, port wine and prunes. Very nice, if I say so myself.
    Reply
  14. misslionheart says

    February 1, 2007 at 3:11 pm

    What camera do you use?
    Reply
  15. cooknkate says

    February 1, 2007 at 4:46 pm

    That is gorgeous and I was surprised to see it was nothing but oranges, as a 'carpaccio' is usually a raw meat or fish. I kept thinking 'Where's the meat?' Oranges are doing some amazing things in the blogoshpere now. It's nice to see
    Reply
  16. Nicole says

    February 1, 2007 at 5:04 pm

    Ruby: Thanks :-) Sandy: Thanks! But no, I'm far from professional! I've never even taken a class but that's the first thing I'll do when we return to the states. Terry B: Thanks so much! I'm heading over to check out your pork chops now! Misslionheart: I use a Canon EOS Digital Rebel (300D). Cooknkate: Thanks. It's more of a mock carpaccio ;-)
    Reply
  17. the chocolate lady says

    February 1, 2007 at 10:09 pm

    Gorgeous! If I can't be in Sicily this is the next best thing. tanti baci e saluti dolci
    Reply
  18. Steph says

    February 2, 2007 at 12:05 am

    Hey Nicole, Had to stop bye to say beauuuutiful pic! I will definitely have to bring Chris' attention to this. And the combination in the recipe--so different. I have been craving olives...hmmm maybe I should try them w/oranges. :) I know my dad would love this recipe--it has everything he loves--shows a lil of his Italian coming out. He said he is waiting for your recipe book! Take care!!!
    Reply
  19. Nicole says

    February 2, 2007 at 6:49 pm

    chocolate lady: Thanks for stopping by! I've just recently discovered your site but I'll be a regular now! Steph: Thanks! Tell your Dad I'm working on it ;-)
    Reply
  20. Pearl says

    February 5, 2007 at 4:56 pm

    Looks lovely. Glad you decided it was recipe enough to describe. Simple is good.
    Reply
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